| Applesauce Cake -- Christie Bruntlett |
| 2 1/2 cups whole wheat flour 2 cups sugar 1/4 teaspoon baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 3/4 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon allspice Stir dry ingredients together in large bowl. Add: 1/2 cup soft butter 1/2 cup water 1 1/2 cups unsweetened applesauce Beat two minutes on medium speed with electric mixer. Add: 2 eggs Beat two more minutes. Stir in: 1/2 cup chopped nuts (optional) 1 cup chopped raisins (optional) Pour into prepared (sprayed with Pam) 9 X 13 cake pan. Bake in preheated 350 degree oven for 45 to 50 minutes, or until it tests done (toothpick comes out clean). QUICK CARAMEL ICING Melt 1/2 cup (one stick) butter in saucepan. Stir in 1 cup brown sugar, packed in cup. Boil gently for 2 minutes, stirring constantly. Add 1/4 cup milk or water. Stir until smooth. Cool to lukewarm by setting pan in shallow cold water in sink. Beat in approximately 2 cups powdered sugar with electric mixer, adding more if needed for desired spreading consistency. (Note: This makes a little too much for the cake. I keep the extra in a jar in the refrigerator. Warm it slightly and spread between Graham Crackers for a sweet treat) |
| NOTE: Instead of making too much frosting, I would suggest changing the amounts of the ingredients: (Butter) 6 T (3/4 stick) (Brown sugar) 3/4 cup (Milk or Water) 3 T (Powdered Sugar) 1 1/2 cups This makes just the right amount for a 9 X 13 cake. |
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